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Sourdough Discard Pretzels Recipe

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Use up sourdough discard with these easy vegan sourdough discard pretzels-soft, chewy, and perfect for dipping in your favorite sauce! Ready in under 20 minutes-enjoy!.

A white plate with several twisted, golden-brown pretzels topped with coarse salt.

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Table of contents

If you've been diligently feeding your sourdough starter, you'll know the dilemma: what to do with all that sourdough discard? One of our favourite ways to use it up is by making soft, chewy pretzels! These Sourdough Discard Pretzels are completely vegan, thanks to the use of vegan butter and a simple plant-based milk wash in place of the usual egg wash.

They're perfect for sharing, snacking, or dipping. We love them warm with mustard or a vegan cheese sauce. Ready to get started?

Ingredients

Sourdough discard brings a wonderfully tangy flavor and an extra boost of nutrients and beneficial bacteria to these pretzels-without any waste! The warm water, brown sugar, and yeast work together to create a fluffy dough, while vegan butter keeps the recipe entirely plant-based. A splash of baking soda in the boiling stage helps achieve the iconic chewy crust, and swapping an egg wash for plant-based milk ensures everything stays vegan-friendly. All the ingredients come together to create soft, delicious pretzels you can feel good about enjoying.

Ingredients for baking: flour in a bowl, melted butter in a glass, small bowls of sugar, yeast, and salt, and a measuring cup with water, all arranged on a white surface.

You will need...

Dough

  • warm water
  • brown sugar
  • active dry yeast
  • sourdough discard (unfed/mature), at room temperature
  • all-purpose flour
  • kosher salt
  • vegan butter, melted

For Boiling

  • water (enough to fill a large pot)
  • baking soda

For Topping

  • Plant-based milk (for the wash)
  • Kosher salt (for salted pretzels)
  • OR granulated sugar + cinnamon (for cinnamon sugar pretzels)

For exact quantities see the recipe card below.

Plate with five freshly baked pretzels topped with coarse salt.

Equipment Needed

  • Large Stock Pot
  • Stand Mixer (optional but helpful)
  • Parchment Paper (2 sheets)
  • 2 Baking Sheets

Instructions

A large white mixing bowl with a brown residue at the bottom, surrounded by small bowls containing yellow liquid, white powder, and a measuring cup with brown paste.

Proof the Yeast
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if doing by hand), combine the warm water and brown sugar.

Sprinkle the yeast on top and let it sit for about 5 minutes, until the yeast begins to foam.

Form the Dough

After 5 minutes, add the sourdough discard, flour, and salt.

Begin mixing on low speed.

Pour in the melted vegan butter while the mixer is running.

Mix on low until combined, then increase speed to medium and knead for 4-5 minutes, or until a smooth, fairly sturdy dough forms (not sticky).

If kneading by hand, mix with a wooden spoon, then turn the dough out onto a work surface and knead until smooth.

Dough mixing in a white bowl with metal paddles.
A ball of dough rising in a clear glass bowl on a white surface.

First Rise

Transfer the dough to a large, oiled bowl.

Cover with plastic wrap and let it rest for 60-90 minutes, or until doubled in size.

Shape the Pretzels

Line two baking sheets with parchment paper and set aside.

Turn the dough out onto a clean, dry work surface. Do not add extra flour or oil.

Shape the dough into a circle and cut into 8 equal pieces.

Roll each piece into a 22-24-inch rope.

Form each rope into a U-shape, then cross the ends over each other and press them down at the bottom of the U to form a pretzel shape.

Place the formed pretzels on the prepared baking sheets.

Cover with plastic wrap or a clean kitchen towel while you prep the boiling solution.

Five uncooked pretzels on a parchment-lined baking sheet.
Close-up of a stainless steel pot on a stove with boiling water, steam rising slightly from the surface, perfect for preparing dough in the early stages of a sourdough discard pretzels recipe.

Boil the Pretzels

Preheat your oven to 450°F (about 230°C).

Bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot.

Gently place one pretzel into the boiling water. They should float; if not, let the dough rise for another 10 minutes and try again.

Boil 1-2 pretzels at a time for about 15 seconds on each side.

Remove with a slotted spatula and shake off excess water.

Top and Bake

Transfer boiled pretzels back to the baking sheet .

For salted pretzels: Lightly brush each pretzel with a bit of plant-based milk. Sprinkle generously with kosher salt.

Bake for 13-15 minutes, or until the pretzels are golden brown.

Transfer to a cooling rack to cool completely (or enjoy them slightly warm).

For cinnamon sugar pretzels: Skip the salt. Instead, brush with plant-based milk (or leave plain if you prefer). Bake as directed, then let them cool slightly. Toss the baked pretzels in a mixture of melted vegan butter (about 2 tablespoons for half a batch) and then coat them in cinnamon sugar.

Five unbaked knotted rolls on a parchment-lined baking sheet, with a bowl of egg wash and a blue pastry brush beside them.
Print

📖 Recipe

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A plate of seven golden-brown sourdough discard pretzels sits on a table, next to a small bowl of sugar-coated chunks.

Sourdough Discard Pretzels Recipe

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  • Author: Alina Davies
  • Total Time: 1 hour 30 minutes
  • Yield: 8 Pretzels 1x
  • Diet: Vegan
Print Recipe

Description

Use up sourdough discard with these easy vegan pretzels-soft, chewy, and perfect for dipping in your favorite sauce! Ready in under 20 minutes-enjoy!

Ingredients

Units Scale

Dough

  • 1 cup warm water
  • 1 tablespoon brown sugar
  • 1 packet active dry yeast
  • ¾ cup sourdough discard (unfed/mature), at room temperature
  • 3 ½ - 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 4 tablespoons vegan butter, melted

For Boiling

  • 10 cups water (enough to fill a large pot)
  • ⅔ cup baking soda

For Topping

  • Plant-based milk (for the wash)
  • Kosher salt (for salted pretzels)
  • OR ½ cup granulated sugar + 1 tablespoon cinnamon (for cinnamon sugar pretzels)

Instructions

  1. Proof the Yeast
    In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if doing by hand), combine the warm water and brown sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, until the yeast begins to foam.

  2. Form the Dough

    • After 5 minutes, add the sourdough discard, flour, and salt.
    • Begin mixing on low speed.
    • Pour in the melted vegan butter while the mixer is running.
    • Mix on low until combined, then increase speed to medium and knead for 4-5 minutes, or until a smooth, fairly sturdy dough forms (not sticky).
    • If kneading by hand, mix with a wooden spoon, then turn the dough out onto a work surface and knead until smooth.

  3. First Rise

    • Transfer the dough to a large, oiled bowl.
    • Cover with plastic wrap and let it rest for 60-90 minutes, or until doubled in size.

  4. Shape the Pretzels

    • Line two baking sheets with parchment paper and set aside.
    • Turn the dough out onto a clean, dry work surface. Do not add extra flour or oil.
    • Shape the dough into a circle and cut into 8 equal pieces.
    • Roll each piece into a 22-24-inch rope.
    • Form each rope into a U-shape, then cross the ends over each other and press them down at the bottom of the U to form a pretzel shape.
    • Place the formed pretzels on the prepared baking sheets.
    • Cover with plastic wrap or a clean kitchen towel while you prep the boiling solution.

  5. Boil the Pretzels

    • Preheat your oven to 450°F (about 230°C).
    • Bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot.
    • Gently place one pretzel into the boiling water. They should float; if not, let the dough rise for another 10 minutes and try again.
    • Boil 1-2 pretzels at a time for about 15 seconds on each side.
    • Remove with a slotted spatula and shake off excess water.

  6. Top and Bake

    • Transfer boiled pretzels back to the baking sheet .
    • For salted pretzels: Lightly brush each pretzel with a bit of plant-based milk. Sprinkle generously with kosher salt.
    • For cinnamon sugar pretzels: Skip the salt. Instead, brush with plant-based milk (or leave plain if you prefer). Bake as directed, then let them cool slightly. Toss the baked pretzels in a mixture of melted vegan butter (about 2 tablespoons for half a batch) and then coat them in cinnamon sugar.
    • Bake for 13-15 minutes, or until the pretzels are golden brown.
    • Transfer to a cooling rack to cool completely (or enjoy them slightly warm).

Notes

  • Hand Kneading: A stand mixer makes things easier, but kneading by hand works just as well.
  • Adjusting Consistency: If the dough feels too sticky, add a little flour (1 tablespoon at a time). If it's too dry, add a tablespoon of water.
  • Pretzel Bites: Roll each portion into a rope and cut into 1-inch pieces. Boil and bake as usual.
  • Floating Is Key: If the pretzels don't float in the boiling water, it means they need more time to proof. Cover them again and let them rise a bit longer.
  • Prep Time: 10 minutes
  • Rest time: 60 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us at @wemadethisvegan- we can't wait to see what you've made!

Recipe Card powered byTasty Recipes

Serving suggestions

  1. Classic Mustard Dip: A tangy yellow mustard, Dijon, or even spicy brown mustard pairs perfectly with the salty flavor.
  2. Vegan Cheese Sauce: Whip up a plant-based "cheesy" dip using nutritional yeast or cashews for a creamy, savory accompaniment.
  3. Hummus Variations: Go Mediterranean with roasted red pepper or garlic hummus for an extra protein boost.
  4. Vegan Ranch: A dairy-free ranch dressing adds herby creaminess to balance the pretzels' chewy texture.
  5. Cinnamon Sugar Pairings: For sweeter pretzels, try dipping them in coconut yogurt or a simple vegan icing.
  6. Side of Soup: Serve the pretzels alongside a hearty vegetable soup, chili, or creamy tomato bisque for a cozy meal.
Plates with homemade pretzels and sugar-coated biscuits on a white hexagonal tiled surface.

Substitutions and variations

  1. Flour Options
    • Whole Wheat or Spelt: Swap half the all-purpose flour for whole wheat or spelt for extra fiber and a nuttier flavor.
    • Gluten-Free Mix: Try a 1:1 gluten-free flour blend, but be prepared to adjust liquid or flour quantities to achieve the right dough consistency.
  2. Flavor Add-Ins
    • Herbs & Spices: Mix dried herbs (rosemary, thyme) or spices (garlic powder, onion powder) into the dough for a savory twist.
    • Seeds: Sprinkle sunflower or sesame seeds over the pretzels after the plant-based milk wash for added crunch.
  3. Sweet vs. Savory Toppings
    • Everything Bagel Seasoning: Skip the salt and coat each pretzel with a generous layer of everything seasoning.
    • Cinnamon Sugar: As listed in the recipe, brush with plant-based milk, bake, then coat with melted vegan butter and a cinnamon-sugar blend.
  4. Butter Substitute
  5. Shape Variations
    • Pretzel Bites: Roll dough ropes and cut into small pieces for bite-sized snacks.
    • Pretzel Rolls: Form the dough into round buns-perfect for sandwiches or burgers.

These simple swaps and additions let you customize your pretzels to suit your dietary needs and taste preferences, all while keeping them deliciously vegan.

FAQ's

Can I make these pretzels without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl using a wooden spoon, then knead on a clean, lightly floured surface until you reach a smooth consistency.

Why do I need to boil the pretzels in baking soda?

Boiling in a baking soda solution gives pretzels their iconic chewy texture and deep golden-brown exterior. The alkalinity helps form that signature crust.

What exactly is sourdough discard?

"Sourdough discard" is the portion of starter you remove before feeding your active culture. It's typically unfed, but still contains the tangy flavor of sourdough and beneficial yeasts.

Can I skip the baking soda bath?

You could skip it, but the result would be more like regular bread rolls rather than authentic pretzels. The baking soda bath is essential to achieve that distinctive pretzel bite.

Can I freeze the dough or baked pretzels?

Yes! You can freeze the dough before shaping or freeze the fully baked pretzels. If freezing baked pretzels, let them cool completely, store in an airtight container, and reheat in the oven when ready to enjoy.

How do I store leftover pretzels?

Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. To refresh, pop them in a warm oven for a few minutes to regain their softness and slight crisp.

Can I use a gluten-free flour blend?

Yes. A 1:1 gluten-free baking blend can work, but you may need to adjust liquids or flour slightly to achieve a smooth, kneadable dough.

How do I shape the pretzels properly?

Roll each dough piece into a rope (about 22-24 inches long), form a U-shape, then cross the ends over each other and press them down at the base of the U. It might take a couple tries, but you'll get the hang of it quickly!

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